“The ability to influence and improve the daily lives of our customers and PV residents through thoughtful, high-quality meals is incredibly rewarding.”
– Sean Killian
If you’ve recently dined at Hearth and Harrow, you may have noticed the delightful new flavors and dishes on the menu, crafted by our talented new Executive Chef, Sean Killian. With a diverse background and innovative culinary skills, Sean is breathing new life into the H&H dining experience.
Sean’s journey to H&H is as unique as his culinary creations. Having started his career in finance and later touring the world as a guitar tech, Sean eventually found his true calling in the culinary arts. He left a lucrative finance job to pursue a degree in Advanced Culinary Arts at Saddleback College in Mission Viejo, CA, and has since worked several fine dining establishments in California and our area, including the Ritz Carlton and Longwood Gardens.
Sean is passionate about blending innovation with tradition. He introduces sophisticated, upscale dishes while respecting the familiar foods beloved by our diners. His approach ensures a satisfying experience for everyone entering our bistro.
Since joining H&H, Sean has been actively engaging with customers and residents of nearby Pleasant View Communities, incorporating their feedback and even adding some of their recipes into the menu. This collaborative approach not only livens up our dining options but also creates a sense of community and belonging.
We recently sat down with Sean to learn more about his culinary journey, his novel approach to menu planning, and how he balances his demanding career with his personal life. We also wanted to hear his advice for aspiring chefs and his vision for the future of dining at Hearth and Harrow.
H&H: Can you tell us a bit about your unique background and journey into the culinary world?
Sean Killian: Absolutely. My journey has been quite diverse, spanning several industries. Initially, I worked in finance and toured the world as a guitar tech for a major label band. It was during my time touring that I developed a passion for cooking, often preparing meals for band parties. After the band dissolved, I ventured back into finance but soon found it unfulfilling. This led me to leave a lucrative finance job, return to college, and embark on a culinary career, starting from scratch at the age of 35.
H&H: What inspired you to transition from fine dining to working at a family restaurant adjacent to a retirement community?
SK: My stint at Longwood Gardens, where I managed a fine dining restaurant, made me realize the negative aspects of high-pressure kitchen environments—particularly the toxicity and the intense focus on perfection. This realization, coupled with personal life experiences and a desire for meaningful culinary engagement, steered me towards working at Hearth and Harrow. Here, the focus is on the joy and the comfort food can bring to customers of all types, which aligns more with my values and what I believe cooking should truly be about.
H&H: How are you incorporating your fine dining expertise into the menu at Hearth and Harrow?
SK: I’m infusing the menu with sophisticated, upscale dishes that introduce residents to new flavors while respecting their dietary preferences. For example, for our upcoming wine dinner, I’m preparing dishes like peach glazed halibut and coffee rubbed filet with a cherry demi-glace. At the same time, I’m mindful of traditional favorites. We’re balancing innovative dishes with beloved Pennsylvania Dutch classics, ensuring a culinary experience that caters to all tastes.
H&H: Could you share some examples of how you’ve incorporated feedback from customers and residents at the adjacent Pleasant View into your menu planning?
SK: Certainly. Engaging with customers and residents and incorporating their feedback is a cornerstone of my approach. For instance, after receiving a recipe for Amish-style potato salad from a Pleasant View resident named Irma, we introduced it at a barbecue event. It was so well-received that we’ve now made Irma’s potato salad a staple on our menu. This kind of interaction not only enriches our menu but also fosters a sense of community and belonging among the residents.
H&H: What are some of the most memorable achievements in your culinary career so far?
SK: One of the most significant achievements has been transitioning to the role of executive chef here at Hearth and Harrow. It marks the culmination of years of hard work and adaptation across various challenging roles in the culinary field. Additionally, the ability to influence and improve the daily lives of our customers and PV residents through thoughtful, high-quality meals is incredibly rewarding and a continuous source of pride for me.
H&H: How do you balance your personal life and interests with your demanding career?
SK: My wife and I are avid nature enthusiasts, which is perfect given Pennsylvania’s beautiful landscapes. We spend our free time exploring local parks, historical sites, and enjoying the outdoors with our golden retriever, Marley. These activities not only provide relaxation but also inspire my culinary creativity, bringing fresh ideas and energy into the kitchen.
H&H: What advice would you give to aspiring chefs looking to carve out a successful career in the culinary arts?
SK: My advice is to explore broadly and deeply. Travel as much as possible, experience different cultures and their cuisines, and don’t confine yourself to one style of cooking. The culinary industry can be tough, so it’s vital to remain open, adaptable, and always willing to learn. Moreover, maintaining a healthy work-life balance is crucial to sustaining a long and fulfilling career.
H&H: Lastly, what do you want the Pleasant View community to know about your culinary philosophy and plans for the future?
SK: I want our customers, residents, and their families to know that my culinary approach is all about care, community, and openness. My goal is to provide meals that are not only nutritious and delicious but also comforting and familiar. I am always open to suggestions and love incorporating their ideas into our menu. Looking ahead, I plan to continue blending traditional and innovative elements to enrich our residents’ dining experiences, ensuring each meal is a highlight of their day.
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Come and taste the difference today! Stop by Hearth and Harrow and enjoy a meal crafted with care and creativity by Chef Sean Killian. You can also order online for pickup or delivery from GrubHub or DoorDash!
Give us a call at 717-664-6314 or visit us at HearthandHarrowBistro.com to learn more!
